Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/31—Filled, to be filled or stuffed products filled before baking
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/60—Deep-fried products, e.g. doughnuts
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
  • A21D2/188—Cellulose; Derivatives thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
  • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Definitions

• the present invention relates to a method of producing a filling to be filled into processed food products such as steamed buns, breads, pies, filling-containing doughnuts, the filling being gelled upon heating and thereby exhibiting a water retention effect and a water-vaporization prevention effect during heating, and also relates to a filled food product produced by using the filling.
• steamed buns filled with filling ingredients such as meat buns and sweet-bean-paste buns; curry breads; meat pies; curry doughnuts; and the like have been known as filled food products.
• Japanese Patent No. 3952342 discloses a method in which a protein and curdlan having a thermal coagulation effect are added to filling ingredients to be filled into a processed food product, and thereby the water retention capability of the filling ingredients is improved. Since the protein and curdlan have an irreversible thermal coagulation property, there is a problem that the processed food product gives a hard texture when being eaten.
• Japanese Patent Application Publication No. 2006-271289 proposes a method in which bumping of filling ingredients is prevented by adding an emulsifier in a liquid crystal state to a filling for baking.
• an emulsifier in a liquid crystal state
• an addition amount thereof is limited, resulting in a problem that if the filling has a high water content, water separation cannot be prevented sufficiently.
• Japanese Patent Application Publication No. 2002-51758 discloses a stabilizer for a frozen food, the stabilizer containing methyl cellulose or hydroxypropyl methyl cellulose.
• the target of this stabilizer is only frozen foods, and food products shown as examples in this publication are croquette and tempura (Japanese battered and deep-fried foods). Accordingly, no filled food products have been proposed.
• Japanese Patent Application Publication No. 2006-320219 discloses a method of producing a filling-containing food product such as a steamed bun, the method comprising a step of wrapping a heated filling.
• a filling-containing food product such as a steamed bun
• no method of improving water retention capability of a heat-cooked filling has been disclosed.
• An object of the present invention is to overcome the above-described problems involved in producing a heat-cooked filling, and to provide: a method of producing a filling which improves water retention capability during heating after the filling is wrapped, and which has an excellent texture; and a filled food product produced by using the filling.
• the inventors have made earnest study in order to solve the above problems, and have found the following fact. Specifically, water-soluble cellulose ether which is gelable during heating is added to one or more heat-cooked filling ingredients during the production thereof, and then thus obtained filling ingredients are wrapped. Thereby, water retention capability of the filling ingredients during second heating is significantly improved, and a filled food product having an excellent texture can be produced. This finding leads to the completion of the present invention.
• the present invention provides a filling for a filled food product, the filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating.
• the present invention provides a method of producing a filling for a filled food product, the method comprising at least the steps of: heat-processing one or more filling ingredients; and mixing the heat-processed filling ingredients with water-soluble cellulose ether which is gelable during heating, to thereby obtain a filling.
• the present invention provides a filled food product obtained by performing any one of heating, baking, and frying of: a filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating and is dispersed in the filling ingredients; and a dough skin which wraps the filling.
• the present invention provides a method of producing a filled food product, the method comprising at least the steps of: heat-processing one or more filling ingredients, mixing the heat-processed filling ingredients with water-soluble cellulose ether which is gelable during heating, to thereby obtain a filling; and wrapping the filling with a dough skin, followed by subjecting to any one of heating, baking, and frying.
• the filling for a filled food product of the present invention and a filled food product comprising the filling of the present invention are capable of preventing quality deterioration of a dough portion and capable of giving a juicy texture, because the water retention percentage of the filling during second heating is improved.
• Water-soluble cellulose ether which is gelable during heating (hereinafter, referred to as heat-gelable and water-soluble cellulose ether) used in the present invention can be obtained by etherifying cellulose.
• An aqueous solution of the water-soluble cellulose ether shows a property of reversible thermal gelation in which the solution becomes white turbid and gelled upon heating, but returns to the original transparent aqueous solution state upon cooling.
• the water-soluble cellulose ether is added to many food products for the purpose of improving thermal resistance of fillings or preventing puncture of croquettes.
• the water-soluble cellulose ether causes the food products to be gelled, thereby preventing water vaporization and improving shape retention properties. Meanwhile, in a temperature range where the food products are eaten, the gel structure disappears. Accordingly, the water-soluble cellulose ether has a characteristic of providing a softer and creamier texture than that provided by irreversible gelatinizing agents.
• powdery heat-gelable and water-soluble cellulose ether When powdery heat-gelable and water-soluble cellulose ether is added to one or more heat-cooked filling ingredients, the following is conceivable. Specifically, the powdery water-soluble cellulose ether dissolves in water separated from the filling ingredients during the heat-cooking, and causes a filling to be gelled during second heating conducted after the filling is wrapped, thereby improving water retention capability. Thus, second water separation can be prevented during the second heating.
• powdery heat-gelable and water-soluble cellulose ether When powdery heat-gelable and water-soluble cellulose ether is added to a filling of one or more non-heat-processed filling ingredients, the following is conceivable. Specifically, heated water vaporizes or separates especially from meats, sea foods and vegetables during heating. However, the powdery heat-gelable and water-soluble cellulose ether has such a property that the powdery water-soluble cellulose ether does not dissolve in heated water, making it impossible to cause the gelation of the filling. As a result, the water retention capability cannot be improved.
• the filling for a filled food product of the present invention may be wrapped with a dough of a bread or the like serving as a dough skin, or placed in a concave portion of such a dough, and be then heated, fried or baked together with the dough of the bread or the like.
• the filling for a filled food product of the present invention comprises the heat-gelable and water-soluble cellulose ether.
• water-soluble cellulose ether used in the present invention water-soluble cellulose ether which becomes water-soluble as a result of etherification of cellulose can be used.
• any type of such water-soluble cellulose ether can be used, preferably used is methyl cellulose having methyl groups, or hydroxyalkyl alkyl cellulose in which a small amount of hydroxyalkyl groups such as hydroxypropyl groups or hydroxyethyl groups is introduced by substitution, in addition to methyl groups or ethyl groups.
• methyl cellulose preferably used is water-soluble methyl cellulose (gelation temperature: 50° C., dissolution temperature: 20° C.) having a degree of methoxyl substitution of approximately 19 to 32% by weight.
• hydroxyalkyl alkyl cellulose preferably used is hydroxypropyl methyl cellulose (gelation temperature: 70 to 80° C., dissolution temperature: 30 to 40° C.) having a degree of methoxyl substitution of 19 to 32% by weight and a degree of hydroxypropoxyl substitution of 4 to 12% by weight, hydroxyethyl methyl cellulose (gelation temperature: 70 to 80° C., dissolution temperature: 35 to 55° C.) having a degree of methoxyl substitution of 19 to 32% by weight and a degree of hydroxyethyoxyl substitution of 4 to 12% by weight, or hydroxyethyl ethyl cellulose (gelation temperature: 63° C., dissolution temperature: 60° C.) having a degree of ethy
• these degrees of substitution can be determined in accordance with the Zeisel-GC method described in J.G. Gobler, E.P. Samsel, and G.H. Beaber, Talanta, 9, 474 (1962). Moreover, these degrees can also be determined by a measurement method using gas chromatography and described in “methyl cellulose” of Japanese Standards of Food Additives, or a method in accordance with the measurement method of a degree of substitution of methyl cellulose and hydroxypropyl methyl cellulose specified in the Japanese Pharmacopoeia.
• the molecular weight of the water-soluble cellulose ether of the present invention may be any value as long as the molecular weight is large enough to allow an aqueous solution of the water-soluble cellulose ether to be thermally gelled upon heating, and to allow the gel to return to the aqueous solution upon cooling as described above.
• the measurement of such a molecular weight can be performed, as described in J. Polym. Sci., 39, 293-298, 1982, by employing a viscosity in a 2% by weight aqueous solution at 20° C. which correlates with the molecular weight. As this viscosity, a viscosity value of a 2% by weight aqueous solution at 20° C.
• the viscosity of the water-soluble cellulose ether of the present invention may be preferably 15 mPa ⁇ s or more, further preferably approximately 100 to 100,000 mPa ⁇ s.
• the total or individual content of the water-soluble cellulose ether which is gelable during heating and which is comprised in the filling may be preferably 0.1 to 5% by weight, particularly preferably 0.1 to 2% by weight.
• the added amount is less than 0.1% by weight, a sufficient improvement effect on the water retention capability may not be obtained during the second heating.
• the added amount is more than 5% by weight, too high viscosity of the water-soluble cellulose ether may be given to one or more food ingredients so that change from original texture may be caused.
• the filling for a filled food product can be obtained by a method comprising at least the steps of: heat-processing one or more filling ingredients; and mixing the heat-processed filling ingredients with the heat-gelable and water-soluble cellulose ether, to thereby obtain a filling.
• One or more filling ingredients of the filling for a filled food product may be made up of heat-processed meat, sea food, vegetables, and/or seasonings.
• a main ingredient and/or a sub-ingredient may not be particularly limited, as long as the object of the present invention is not impaired.
• a method of heating the filling ingredients can be selected depending on the type of the filling ingredients used, and any of publicly known methods can be used. Note that no water retention effect is obtained when the water-soluble cellulose ether is added to one or more non-heat-processed filling ingredients and then is heated. However, water retention effect can be obtained when the water-soluble cellulose ether is added to one or more heat-processed filling ingredients and then is heated.
• the heat-processed filling ingredients may be mixed with the heat-gelable and water-soluble cellulose ether.
• the mixing may be performed in the following manner, for example.
• the powdery heat-gelable and water-soluble cellulose ether or an aqueous solution of the heat-gelable and water-soluble cellulose ether may be added to heat-processed filling ingredients at a high temperature.
• an aqueous solution of the heat-gelable and water-soluble cellulose ether may added to the heat-processed filling ingredients which have been cooled after the heat process.
• the heat-gelable and water-soluble cellulose ether may be added to the heat-processed filling ingredients in a power form, or as an aqueous solution.
• the temperature of the filling ingredients at the time of the mixing with the powdery water-soluble cellulose ether may be preferably higher than dissolution temperature of the water-soluble cellulose ether. Accordingly, the temperature may be preferably 70 to 100° C. This is because, when the temperature of the filling ingredients does not exceed the dissolution temperature, the powdery water-soluble cellulose ether does not be dispersed uniformly.
• the uniformly dispersed powdery water-soluble cellulose ether is cooled at or below the dissolution temperature to dissolve in water in the filling ingredients.
• the cooling may be natural cooling or cooling from the outside.
• the temperature of the filling ingredients at the time of mixing with the aqueous solution of the water-soluble cellulose ether may be preferably less than the gelation temperature. This is because the water-soluble cellulose ether in a gel state cannot be uniformly dispersed. When the temperature is less than the gelation temperature, the water-soluble cellulose ether has been already dissolved so that there is no need to consider the dissolution temperature.
• a method of producing the aqueous solution of the water-soluble cellulose ether is not particularly limited.
• a dissolution method a hot water dispersion method has been known. Specifically, in the hot water dispersion method, an aqueous solution having a predetermined concentration is obtained by sufficiently dispersing a powder of the water-soluble cellulose ether in an entirety or a part of a predetermined amount of hot water to form a slurry, and then cooling the slurry as it is or after water is added.
• the filling for a filled food product of the present invention may further comprise a thickener.
• the thickener may include starch, xanthan gum, guar gum, locust bean gum, gellan gum, tamarind seed gum, psyllium seed gum, gum Arabic, carrageenan, alginic acid and a salt thereof, pullulan, glucomannan, pectin, gelatin, agar, modified starch, carboxy methyl cellulose and soybean polysaccharides.
• the filling may comprise preferably 0 to 10% by weight, particularly 0 to 2% by weight of the thickener in total. Note that the thickener is distinguished from the water-soluble cellulose ether polysaccharide which is gelable during heating, in that the thickener is not gelled during heating.
• a filled food product can be produced by wrapping the obtained filling with a dough skin, followed by subjecting to any one of heating, baking and frying.
• the frying may include, for example, frying in oil.
• the powdery heat-gelable and water-soluble cellulose ether is used, the advantage of the present invention is exhibited as follows. Specifically, the powdery water-soluble cellulose ether may be uniformly mixed with the filling ingredients having a temperature exceeding the dissolution temperature of the powdery water-soluble cellulose ether. Then, the powdery water-soluble cellulose ether may be cooled to a temperature at or below the dissolution temperature, and dissolved in water in the filling ingredients.
• the filling may be subjected, as a second heating, to any one of heating, baking, and frying at a temperature exceeding the gelation temperature.
• the water-soluble cellulose ether may be gelled to provide the effect of the present invention.
• the advantage of the present invention is exhibited as follows. Specifically, the water-soluble cellulose ether may be uniformly mixed with the filling ingredients at a temperature which is below the gelation temperature and at which no gelation occurs. Then, the filling may be subjected to any one of heating, baking, and frying at a temperature exceeding the gelation temperature. As a result, the water-soluble cellulose ether may be gelled to provide the effect of the present invention.
• the dough skin may not be particularly limited and can be selected in accordance with the type of the filled food product.
• the dough skin may be optionally pre-fermented, or may be optionally further fermented after one or more filling ingredients are wrapped with the dough skin.
• the method of wrapping the filling may not be particularly limited and can be selected in accordance with the type of the filled food product.
• the heating temperature or the frying temperature can be selected as appropriate in accordance with the type of the filled food product.
• the filled food product may not be particularly limited and may preferably include steamed buns, breads, pies and doughnuts.
• methyl cellulose manufactured by Shin-Etsu Chemical Co., Ltd.
• methoxy group content of 29% by weight and a viscosity of 4000 mPa ⁇ s which was determined with an Ubbelohde viscosimeter in a 2.0% by weight aqueous solution at 20° C. as specified in JIS K2283-1993 was dispersed to obtain a slurry.
• the slurry was cooled to 20° C. to form a 3.0% by weight aqueous solution of methyl cellulose.
• Dough for a steamed bun was prepared. To 38 parts by weight of hot water, 15 parts by weight of strong wheat flour, 46 parts by weight of weak wheat flour and 0.8 parts by weight of yeast were added, kneaded for 4 minutes, and fermented for 6 hours under conditions of a humidity of 80% and a temperature of 30° C. Subsequently, 14 parts by weight of strong wheat flour, 27 parts by weight of weak wheat flour, 0.7 parts by weight of sugar, 0.2 parts by weight of common salt, and 0.4 parts by weight of yeast were mixed together. To this mixture, 20 parts by weight of water and 36 parts by weight of the dough prepared above were added. The resulting mixture was kneaded for 4 minutes. After 2 parts by weight of lard was added thereto, the mixture was kneaded for another 4 minutes. Thus, dough for a steamed bun was obtained.
• the resulting material was fermented for 20 minutes under conditions of a humidity of 80% and a temperature of 40° C. Subsequently, the material was heated with steam at 180° C. for 20 minutes.
• the steamed bun was divided and then a filling portion was taken out therefrom.
• the filling portion was measured for texture and weight. Table 1 shows the results.
• Example 2 To 50 g of the filling (A) which was produced in Example 1 and which had a temperature of 80° C. immediately after the heat-cooking, 0.15g of powdery hydroxypropyl methyl cellulose (manufactured by Shin-Etsu Chemical Co., Ltd.) was added.
• the hydroxypropyl methyl cellulose had methoxy group content of 22% by weight, hydroxypropoxy group content of 9% by weight, and a viscosity of 4000 mPa ⁇ s which was determined with an Ubbelohde viscosimeter in a 2.0% by weight aqueous solution at 20° C., as specified in JIS K2283-1993.
• the mixture was thoroughly stirred to uniformity, and then cooled until a center temperature of the mixture reached 20° C.
• a filling comprising the heat-processed filling ingredients and 0.3% by weight of hydroxypropyl methyl cellulose was obtained.
• Example 2 Similarly to Example 1, a steamed bun was produced and evaluated. Table 1 shows the results.
• a steamed bun was produced by using the non-heat-processed filling, and evaluated, while “Preparation of Dough”, “Preparation of Steamed Bun” and “Weight” were employed in the same manner as in Example 1. Table 1 shows the results.
• hydroxypropyl methyl cellulose manufactured by Shin-Etsu Chemical Co., Ltd.
• the hydroxypropyl methyl cellulose had methoxy group content of 22% by weight, hydroxypropoxy group content of 9% by weight, and a viscosity of 4000 mPa ⁇ s which was determined with an Ubbelohde viscosimeter in a 2.0% by weight aqueous solution at 20° C. as specified in JIS K2283-1993.
• an unheated filling comprising non-heat-processed filling ingredients and 0.3 parts by weight of hydroxypropyl methyl cellulose was obtained.
• a steamed bun was produced by using the non-heat-processed filling comprising 0.3 parts by weight of hydroxypropyl methyl cellulose, and evaluated, while “Preparation of Dough”, “Preparation of Steamed Bun” and “Texture and Weight” were employed in the same manner in Example 1. Table 1 shows the results.
• Example 1 0.3 adding aqeous 39.2 Juicy texture soft, fluffy solution of because water and favorable methyl cellulose vaporization texture to heat-processed during filling heating after ingredients wrapping is suppressed.
• Example 2 0.3 adding powdery 38.5 juicy texture soft, fluffy hydroxypropyl because water and favorable methyl cellulose vaporization texture to heat-processed during filling heating after ingredients wrapping is suppressed.

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• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Molecular Biology (AREA)
• Dispersion Chemistry (AREA)
• Nutrition Science (AREA)
• Jellies, Jams, And Syrups (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
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• 2010
  • 2010-05-13 JP JP2010111069A patent/JP5258837B2/ja active Active
  • 2010-05-17 CN CN2010101739402A patent/CN101889702A/zh active Pending
  • 2010-05-18 US US12/781,989 patent/US20100297301A1/en not_active Abandoned
  • 2010-05-18 TW TW099115828A patent/TW201106866A/zh unknown
  • 2010-05-18 KR KR1020100046429A patent/KR20100124669A/ko not_active Application Discontinuation
  • 2010-05-19 EP EP10163345.1A patent/EP2253216B1/en active Active

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